The Blues.

(Sigh) I have a little case of the blues. It was just one of those days I guess. I miss my boyfriend so much, I'm facing a lot of worry about this hardship with his family, I feel like I'm stuck in a rut when it comes to job applications, and I'm a tad confused and overwhelmed about where my future is headed. Sorry that I'm such a downer, but the unknown is confusing.

When you've had a bad day there's nothing better than a little comfort food. It soothes the soul, makes you full and sleepy, and (most of all) erases your worry about things you can't change. If you follow me on Instagram you've probably noticed that I've been continuously feasting on this little treat I like to call blueberry crisp! It's gluten free, full of the perfect amount of sweetness and crunch, and it's extremely cozy and delicious on a dreary winter day.

Earlier this year my mom read a new novel called Bread & Wine and she loved it so much she bought me a copy. Not only is it a heart warming take on why eating around the table with friends and family is so important, but it's also full of mainly gluten free recipes.

The other night I tried the first recipe in the book, blueberry crisp, and became addicted! Here's my "Trendy Lindy" remix of the Bread & Wine original...


WHAT YOU NEED:
4 cups of blueberries (may substitute blackberries, strawberries, raspberries, peaches, etc.)
1 cup old fashioned rolled oats
1/2 cup raw pecans
1/2 cup almond meal
1/4 cup maple syrup
1/4 cup olive oil
1/2 teaspoon salt

(For more flavor I added...)
1/4 cup brown sugar (two 1/8 cups)
1 teaspoon cinnamon

WHAT YOU DO:
Pour the blueberries into a deep pan or baking dish. Sprinkle 1/8 cup of brown sugar over the top of the blueberries.

Mix the crisp ingredients together, including the cinnamon and the second 1/8 cup of brown sugar. Pour the topping over the berries.

Bake at 350 degrees 35 to 45 minutes, or up to 10 minutes longer if fruit is frozen, until fruit is bubbling and the topping is crisp and golden. Put a big scoop into a bowl, top with vanilla ice cream if you want to indulge, and enjoy!

What's your favorite comfort food recipe?

The Blues.

Tuesday, January 14, 2014

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Thankful.

How was your Thanksgiving? Mine was awesome! Plenty of delicious food, pajamas, and lazy afternoons. I have so, so much to be thankful for! A loving family, an amazing boyfriend, a roof over my head, freedom, great friends, safety, clean clothes, home cooked meals, hot water... the list goes on and on! Aren't we blessed?

One thing that I want to focus on this holiday season is the fact that I wouldn't have anything if God didn't give it to me. He gives and he takes away, and he is so generous! I hate to break it to you...but you don't actually "own" anything that you have! Nope, it's really not yours. He provided it! Isn't that a crazy perspective for Christmas time? We're really lucky, you guys! So over the next few weeks I want to give more than I get! I want to help people have an amazing holiday, and I want to focus on the real "reason for the season!"

Here are some pictures from my family time & Thanksgiving feast...

Doesn't that look like fun? Relaxing with my friends and family is always the perfect recipe for happiness! What do you have to be thankful for and what are your ideas for giving back? I would love some suggestions!

Also, here's a quick preview of my patriotic street style post coming tomorrow! Stay tuned!

Thankful.

Monday, December 2, 2013

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Fall Treat #2 - Gluten Free Pumpkin Chocolate Chip Mug Cake

Being gluten free is not easy when you have an intense love for bread. I enjoy cookies, brownies, pastries, pizza, cake, cupcakes, cookie dough balls, pot-pie, rolls, biscuits, crackers, pita chips, any dessert ...and the list goes on and on. Due to some very annoying stomach issues, I have recently become gluten free. Although it is challenging and costly, it has made me feel a million times better! I really feel that a gluten intolerance is causing my health problems, and this solution has made all the difference.  

One quirky little character trait that has been passed down to me from my dad is an immediate chocolate craving after dinner. We just can't go longer than a few minutes without needing to snack on some chocolate chip cookies or candy. So when I became gluten free, my search for a chocolatey dessert became a necessity. I had to find a sweet treat to counteract my salty dinners! This GF pumpkin mug cake is sweet, delicious, and only takes about two and a half minutes to bake...

GF Pumpkin Chocolate Chip Mug Cake

WHAT YOU NEED:

(Wet Ingredients)

1 egg

2-1/2 TBS Pumpkin puree

1/2 ripe Banana

2 TBS Maple Syrup

1 TBS Almond Milk

1/2 Tsp Vanilla extract 

(Dry Ingredients)

1/4 Cup Almond Flour or GF baking flour

1/4 Tsp Baking Powder

1 Tsp Pumpkin Pie Spice

1/2 Tsp Cinnamon

1/4 Tsp Nutmeg

Chocolate Chips (coated with a little flour)

Pecans

WHAT YOU DO:

In a large bowl whisk together all of the wet ingredients listed above until creamy. You may have to mash the banana with a fork until smooth. Once combined, add all of the dry ingredients (except the chocolate chips) and whisk together until evenly mixed. Next, add in your desired amount of chocolate chips and stir together. 

Find a shallow, round mug, and evenly coat the inside with butter or cooking spray. Once coated, pour in your GF pumpkin cake mixture. Cover the top with a couple chocolate chips, pecans, and a dash of pumpkin pie spice. Place in the microwave and bake for 2 minutes and 30 seconds, or until the cake springs back after touching the top. Be sure that it is cooked all the way through since it contains raw egg.

There you go! A simple, easy dessert that is chocolatey, festive, and gluten free. I can't wait to hear what you think of it when you try it!

Fall Treat #2 - Gluten Free Pumpkin Chocolate Chip Mug Cake

Tuesday, November 5, 2013

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